Neapolitan pizza chiena is one of the savory Easter pies that is richest and most representative of the Neapolitan tradition, perfect to enrich the Easter menu. The name of the rustic Neapolitan pie, which in dialect means “full,” evokes a dish made for great occasions, prepared in the days before Easter to celebrate the end of Lent and the return of abundance to the table. Like the Neapolitan casatiello, the tortano and the traditional escarole pizza, pizza chiena was born in the home kitchen, made of ancient gestures, hand-worked doughs and generous fillings. The heart of the Easter Pizza Chiena is a substantial filling based on ricotta, eggs, cured meats and cheeses: ingredients chosen on purpose to tell of Easter as a feast of rebirth, where the egg becomes a symbol of new life and cheeses and cured meats represent the richness of the old pantries.
This Neapolitan Easter pie fits within the great tradition of Italian Easter pies, such as the Ligurian torta pasqualina, but it mostly talks to the other symbolic recipes of Neapolitan festive cuisine. At Easter, alongside a slice of pizza chiena, there is always a slice of traditional Neapolitan pastiera, sometimes accompanied by variations like chocolate pastiera, while at the end of the meal the great classics of Neapolitan pastry such as sfogliatella frolla, sfogliatella riccia or a ricotta and pear cake make their appearance.
Traditionally prepared with a leavened dough, soft and fragrant, the grandma’s pizza chiena recipe can also be made with a slightly sweet or savory shortcrust pastry, a crumblier and more practical variant, perfect for those who want a more delicate shell without giving up the rich and tasty filling. In both versions it remains a recipe that tells Naples through food, just like stuffed escarole, pasta with potatoes and provola or Neapolitan genovese, dishes that speak of home, family and traditions passed down from generation to generation.
Let’s go to the kitchen and prepare the Easter pizza chiena, but first remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also take a look at these recipes for the Easter menu:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 45 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients to make Grandma’s Pizza Chiena
- 4 cups type 0 flour
- 1 1/8 cups water
- 4 tsp fresh yeast (or about 1 tsp active dry yeast (approx. 3.5 g))
- 1 1/2 tbsp extra virgin olive oil
- 2 cups cow's milk ricotta
- 5.3 oz smoked scamorza
- 5.3 oz pancetta (or cooked ham)
- 5.3 oz Neapolitan salami
- 1 oz pecorino romano
- 2 oz grated Parmigiano-Reggiano
- 3 eggs (medium)
- 1 1/4 tbsp cornstarch
- to taste salt
- to taste black pepper
Tools
- Bowls
- Stand mixer
- Oven
- Springform pans 9.5-10.25 in
Preparation of Neapolitan Pizza Chiena
As I mentioned in the description, you can make the pizza chiena shell with leavened dough or with a slightly sweet or savory shortcrust pastry. I prefer the leavened dough for its soft texture. You can make the dough by hand or use a stand mixer to make the work easier.
To make the dough, put the flour and yeast in the bowl of the stand mixer, pour in the water and begin to dissolve it. Knead with the hook, then add the oil in a thin stream and, only at the end, the salt.
Work the dough until you obtain a smooth, elastic, well-kneaded mass.
Transfer it to the work surface, shape into a ball and let it rest covered until doubled in size.
Meanwhile, prepare the filling: cut the cured meats and cheeses into cubes, then collect them in a bowl with the well-drained ricotta. Mix carefully, add the grated cheese,
adjust salt if necessary and pepper, then incorporate the eggs, mixing until you obtain a creamy, well-distributed mixture, and the starch (or a tablespoon of breadcrumbs to absorb any excess moisture).
Retrieve the risen dough and divide it into two parts, one larger than the other. Roll out the larger portion with a rolling pin and use it to line a well-oiled pan, leaving high edges. Pour the filling inside, leveling it gently.
Roll out the second portion of dough and lay it over the filling. Trim the edges, then seal them by pinching or braiding them, as tradition dictates. Prick the surface with a fork, brush with a little oil and let rest a few more minutes.
Bake in a preheated conventional oven at 356°F and cook until the surface is evenly golden brown.
Once cooked, remove the pizza chiena from the oven and let it cool slightly before serving: the filling will settle and every slice will tell the story of Neapolitan Easter.
Storage notes and tips
Pizza chiena keeps very well: once cold, you can keep it in the refrigerator for 2–3 days, covered or in an airtight container. Before serving, bring it to room temperature or warm it slightly in the oven.
As often happens in traditional recipes, the filling can vary based on what you have at home: salami, pork cracklings, ham or other aged cheeses make this savory pie always different but faithful to the Easter spirit. The important thing is to maintain balance between the creamy part and the more flavorful ingredients so the filling stays soft and compact during baking.
If you prefer a richer version, you can slightly increase the amount of cheese or add one more egg to the filling. For a variation away from tradition, the outer dough can be replaced with a savory shortcrust pastry, ideal if you like the contrast between a crumbly shell and a soft heart.
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FAQ (Questions and Answers)
What is pizza chiena napoletana?
It is a savory pie typical of the Neapolitan Easter tradition, prepared with leavened dough and a rich filling based on ricotta, eggs, cured meats and cheeses.
Can pizza chiena be prepared in advance?
Yes, traditionally it can also be prepared the day before: resting allows the filling to firm up and the flavors to become more balanced.
How should pizza chiena napoletana be stored?Once cold it can be stored in the refrigerator for 2–3 days, well covered. Before serving it is recommended to bring it to room temperature.
Can I replace the leavened dough?
Yes, the dough can be replaced with a savory shortcrust pastry for a crumblier, more rustic version.
What is the difference between pizza chiena and casatiello?
Both are Neapolitan Easter recipes, but pizza chiena is a closed, filled savory pie, while casatiello is a denser leavened bread enriched with cured meats and cheeses incorporated into the dough.
